Ayyy, que Churro!* I don’t mean the guy, I mean the churro. I know it’s putting ‘last food forward’, but it was my first churro, and it was – out of this world – delectable, what with its delicately soft center and doubly crispy sugary brown dough dermis. It makes donuts and Chanukah ponchkes a distant also-ran. CS, who waxes nostalgic when prompted by food, especially Latino food, said he grew up on churros at home in Uruguay, I ‘d have been a South American version of Violet turning Violet at Wonka’s factory, -a blimpy rolly- poly rotundness with an insatiable appetite for doughy decadent sweet sticks conveniently available at the corner street vendor, que problema! – and so it was for CS as he re-tells his post-holocaust youth where a fat kid was a healthy, happy thriving kid-but I digress…

We walked into Ladino’s at 4:30 – about a half hour before dinner service officially begins, and the place was already filling up with cosmopolitan looking clientele looking to chat and chill at a place that already felt local and homey, though it just opened recently. I warmed to the burnt siennas, brown adobe and soft pillar candle lighting; the Diego Rivera/Alex Morales artwork, the modern spatulate flatware and artifact looking serving dishes, like the volcanic rock four legged guacamole bowl, gave the place an organic, native, Aztec feel.

The only tables available by the time we left at 6:30…

We asked Chef Alex Petard to surprise us with his choices, and were served ceviche de atún and ceviche de red snapper, the former in a nice lemon sauce, the latter in a more mayonnaise base. the crunch of the slawed red green and yellow peppers, the quality of the fish and combined flavorful sauces be-sided with awesome guacamole and chips made a palate whetting beginning. The accompanying cilantro and the tomato dips were spiced’ just right, dipping well with all that followed.

Spicy chicken wings followed, while the outer crispness was perfect, the meat was a bit dry. A plate with three succulent taquitos (veal breast, chicken, and beef) was brought us; I especially liked the red tomatillo sauce on the chicken taquito. All three were good, but to my taste, the chicken taquito was most piquant. The veal and beef taquitos, though texturally different , tasted somewhat similarly and were perked up by the fresh lime provided that CS squeezed onto them; the home made taquitos were perfect.

Tamales with chicken and green tomatillo came next, the look authentic-laid out organically on a corn leaf; the taste interesting but bland – too heavily starched- insufficient contrasting sauce and/or spicy flavoring though it had potential.

Dessert, made by Pastry Chef Jose Leon, was incredible! Between the churros 9mentioned above) the vanilla flan covered with coconut shavings, good latte and espresso, the meal ended with memorable parting flavors.

Vanilla flan with coconut shavings… Delicioso!

The wine (Lan ZurMerlot 2011) young, with overpowering tannins and a bitter end to my taste, became more tolerable as it had time to aerate during the various courses. Service by Jeff was impeccable and most attentive; he described each dish in good detail and did small big things like wipe the table clean during service; it certainly was above and beyond the call of duty!

All in all, CS did not exaggerate in his praise of Ladino, yesterday’s early tasty dinner corroborated it. I liked the chilled munch and chat atmosphere and look forward to coming back on a motzey Shabbat, after Shavuot, when live Latino guitar music will be featured!